Fresh Herb Quinoa Tabbouleh
A parsley-forward tabbouleh built on quinoa instead of bulgur, tossed with tomato, cucumber, and a sharp lemon dressing.
Traditional tabbouleh is mostly herbs with just enough grain to hold it together, and this version keeps that ratio while swapping in quinoa. Letting the quinoa cool fully before mixing keeps the parsley from wilting on contact. A short rest at the end lets the lemon juice work its way through every piece.
Ingredients
Method
Tap a number to mark a step doneRinse the quinoa, combine it with 1.5 cups water and a pinch of salt in a saucepan, and bring to a boil.
Cover, reduce the heat to low, and simmer for 15 minutes, then remove from the heat and let it steam for 5 minutes before fluffing with a fork.
Spread the cooked quinoa in a thin layer on a tray so it cools completely to room temperature before mixing.
Finely chop a large bunch of parsley and a smaller amount of mint, keeping the herbs as the main volume rather than a garnish.
Dice the tomato and cucumber into small, even pieces and thinly slice the green onion.
Combine the cooled quinoa with the chopped herbs, diced tomato, cucumber, and sliced green onion in one large mixing bowl.
Whisk the lemon juice with olive oil, salt, and pepper, then pour it over the salad and toss thoroughly.
Let the tabbouleh rest for 10 minutes so the quinoa absorbs the lemon dressing before serving.
Kitchen note
Chop the parsley by hand with a sharp knife instead of a food processor; a blade keeps the leaves from bruising into a wet paste.
